INGREDIENTS:
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups finely chopped onions
3/4 cup finely chopped green bell peppers
3/4 cup finely chopped celery
2 tablespoons minced garlic
One 12-ounce bottle of amber beer
6 cups Shrimp Stock
1/4 teaspoon dried thyme
2 bay leaves
1/2 pound gumbo crabs (about 2)
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 pound medium shrimp, peeled and deveined
1 pound white fish fillets, such as catfish, grouper, snapper, or sole
1 tablespoon Emeril’s Original Essence
2 cups shucked oysters with their liquor
1/4 cup chopped fresh parsley
1/2 cup chopped tender green onion tops
White Rice, for serving
INSTRUCTIONS:
Put an 8-quart stockpot over medium warm, and include the oil. Permit the oil to warm for around 5 minutes, at that point include the flour to the pot. Blend the oil and flour in conjunction with a wooden spoon to make a roux. Lower the warm to medium moo and proceed to mix the roux for 15 to 20 minutes, or until the color of drain chocolate. Include the onions, chime peppers, and celery to the roux and mix to mix. Mix the vegetables for 5 minutes, at that point include the garlic. Cook the garlic for 30 seconds some time recently including the lager and Shrimp Stock to the pot. Season the gumbo with thyme, inlet clears out, gumbo crabs, Worcestershire, salt, and cayenne. Bring the gumbo to a bubble and lower the warm to a stew. Proceed to stew the gumbo for 1 hour, skimming the froth and any oil that rises to the surface.
Season both the shrimp and the catfish with 1 1/2 teaspoons Quintessence. Blend the shrimp and angle into the gumbo and cook for 2 minutes. Include the clams to the pot and cook, mixing frequently, for an extra 5 minutes. Taste the gumbo and season in case necessary. Garnish with the parsley and green onions and serve in shallow bowls over white ri Enjoy !
